Since our inception, Burnstad Consulting has designed commercial kitchens that can serve 50 to 750 meals at a time. Whether it’s renovating an existing space or starting fresh from an architect’s floor plan, the key to each successful design is utilizing the available space to its best advantage. The proper use of space is critical for creating optimum traffic flow in a commercial kitchen. Wasted time is wasted money and no one has time for that.
SUCCESSFUL KITCHENS BY DESIGN
Before construction begins, before any specifications are made, before we even formulate our initial concepts, first and foremost, we listen. We need to know what’s important to everyone involved with the project — principals, architects, contractors, chefs and project managers, their objectives, their concerns, their potential complications, no detail can be overlooked. By carefully listening, we are able to develop a complete understanding of each project’s requirements, and you will be assured of a kitchen design that doesn’t just work, but a kitchen that works exceptionally well.
LETS WORK TOGETHER
COMPLETE KITCHEN DESIGN
POINT OF SERVICE DRAWINGS
ELEVATIONS AND DETAILS
OUR DEDICATED TEAM
Each and every point of contact was executed with professionalism, insight and integrity.